SHEET PAN CAPRESE CHICKEN

Here is something I threw together one night and we loved it!  It's a variation on Caprese salad (one of our favorites) with chicken and of course all of it baked in the oven.

Oh and yes, this is me, 1st Man, cooking dinner, ha!

Other than olive oil, salt and pepper, these are all the ingredients. 

1 1/2 lbs diced chicken breast

4 cups shredded collard greens

1 cup sliced mushrooms

1 cup diced tomatoes (about 1 large or 2 medium)

4 basil leaves, chopped

8 oz mozzarella, diced

1 tsp Italian seasoning

olive oil, salt, pepper

These are collards from our garden.  I rolled up stacks of leaves and then sliced them, turning them into wonderful chiffonade strips...

I put them on a sheet pan, and drizzled them with olive oil, red pepper flakes, salt and pepper.  Then I tossed it and spread it out in an even layer...

I missed a picture step, but I also tossed the cubed chicken in a bit of olive oil and 1 tsp of Italian seasoning.  Next, I scattered it around on top of the collard greens...

Then I sprinkled the tomatoes and mushrooms all around the chicken...  

Lastly, spread the mozzarella cubes and finally sprinkle the chopped basil on top of it all...

Pop in the oven at 400 degrees.  Bake for about 30 minutes or until the chicken is done.  At about 15 minutes in, I pulled it out and poured off the liquid that had come from the collards and the tomatoes.  That keeps it nice and 'roasted'.   

At the end, I did change the temperature to "broil" and moved it to the top rack for 5 minute, just to he brown it off a bit.  

Dish it up, serve and enjoy.  It's really good.  The collards are tender, the chicken is good, and the cheese has melted and is ooey gooey wonderful.

And this is even healthy(ish). Low carb, no sugars, just meat and veggies.  Enjoy!